• Gather all the ingredients. Adjust an oven rack to the middle position and preheat the oven to 400ºF (200ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Line a rimmed baking sheet with parchment paper.
  
• Combine the panko and oil in a frying pan. Gently stir or shake the pan to toast over medium heat until golden brown (about 2 minutes).
  
• When the panko is evenly toasted and golden, transfer it to a shallow dish and allow it to cool.
  
• Add the shredded coconut to the toasted panko and mix together.
  
• Add paprika to the flour and mix together.
  
• Whisk eggs in a shallow bowl until foamy.
  
• Sprinkle salt and pepper on the shrimp.
  
  
• Dredge each shrimp in the flour to coat completely, patting off the excess flour. Then dip into the beaten egg.
  
• Finally, coat the shrimp with the toasted panko/coconut mixture. Press the panko and coconut flake mixture on the shrimp to ensure they adhere. Place shrimp in a single layer on the prepared baking sheet.
  
• Bake at 400ºF (200ºC) until the coconut is golden and the shrimp are cooked through, about 15 to 17 minutes Flip once while baking. Add chopped cilantro to the sweet chili sauce and serve with the coconut shrimp.
  

To Store

• You can keep the leftovers in an airtight container and store in the refrigerator for up to 2-3 days and in the freezer for a month.